Recipe adapted by: Jim Beletti – November 2003
(8-12 servings)
Ingredients:
- 2 twelve ounce packages of fresh cranberries (thawed or frozen, doesn’t matter)
- Zest of 1 orange (I’ve also used zest of a couple of Clementines)
- 3 cinnamon sticks
- 2 cups orange juice
- 2 cups packed brown sugar
- 1 cup of water
Steps:
- Add all ingredients to a heavy, large, non-stick pot
- Bring to a boil and stir for about 5 minutes
- Reduce heat to low and simmer for at least 1 hour, or until all cranberries have popped and sauce is thickened. Refrigerate to setup the sauce and serve
Recipe by: Barbara Yoder at Allrecipes.com – 2003
